INSIDER SCOOP:� We love this Napa Icon for producing the finest elegant, restrained style Cabernet under $40. Caymus ...Read more...
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Leave it on the shelf. Over oaked. That's all there was to it unfortunately. Read more
Sea breeze on the nose. Jammy fruits on the edge of a water stained butter knife. Tar and pickles on the finish. Not a sun drenched, hyper-sugary c... Read more
smooth nose feel to this wine, very inviting with its blend of spices and fruit with a touch of acidity, leaving it feeling soft...i get a hint of ... Read more
Food Pairings for Frog's Leap Cabernet Sauvignon
Leave it on the shelf. Over oaked. That's all there was to it unfortunately.
Sea breeze on the nose. Jammy fruits on the edge of a water stained butter knife. Tar and pickles on the finish. Not a sun drenched, hyper-sugary cab but still a wonderful experience brought to you by an organic, bio-dynamic farm.
smooth nose feel to this wine, very inviting with its blend of spices and fruit with a touch of acidity, leaving it feeling soft...i get a hint of sweetness on the front with a big black cherry/plum mid palate with silky tannic structure, with a slight spice and tremendous dryness on the finish...definitely sets itself apart in its price point...
i love it!
External Reviews for Frog's Leap Cabernet Sauvignon
Although it's not on a par with Frog's Leap recent Cabernets, this '06 still is a nice glass of wine. It's dry and pretty tannic, with easy flavors of black currants and cedar. Might develop some bottle complexities over the next few years.
John Williams consistently grows one of the most compelling cabernets on the Napa Valley floor - without ever irrigating his organically farmed vines. His 2008 is elegant and refined, a cabernet that's not afraid to show some varietal notes of tobacco and herb, along with black cherry and cranberry flavors. It's complex and youthfully tannic, all woven into a seamless finish. This should age with grace.
What a fine, elegant Cab. It's not a blockbuster, the kind of Cab designed to impress through sheer size, but one designed for the upscale table. Elegant and refined, it shows ripe currant, carob and oak flavors wrapped in soft, intricate tannins. Drink now-2012.
John Williams at Frog's Leap is not out to make the ripest cabernet in the valley. He's a grower, and it appears that he tuned his organically farmed vines precisely to the long, moderate 2007 season, producing a wine that stretches from the roots to the leaves and reaches toward cool, pure, tightly balanced fruit. It's an elegant cabernet, the fruit transparent enough to show the character of Rutherford through the lens of woodland strawberries and red and black currants. Delicious on release, this gets better with air, as it will in bottle. A wine to cellar for ten years and enjoy along the way with lamb.
The initial core of dry red currant and red plum turns austere and chewy, leaving you hoping for a little more richness and depth from midpalate on. Drink now through 2008.
The dark ruby-colored 1998 Cabernet Sauvignon offers an attractive nose of black currants, cedar, licorice, herbs, and new oak. Medium-bodied, elegant, and soft, it will drink well for 5-6 years.
The earthiness of this cabernet makes it seem a little old-fashioned, at least in the context of contemporary Napa Valley reds. It tastes of the earth the way a truffle does, humid and ripe, with a chocolate edge. The structure is intriguing, the fruit recessed, needing prime rib to coax it out.
INSIDER SCOOP:� We love this Napa Icon for producing the finest elegant, restrained style Cabernet under $40. Caymus Vineyards = neighbors in Rutherford, Napa. � WINEMAKER TASTING NOTES:� �Our 2006 Cabernet Sauvignon opens with a richly fragrant nose of luscious black fruit and fresh herbs, followed by a taste progression that captures the essence of the terroir from which it came. Intense flavors of cassis, ripe plum and black currants are punctuated by hints of cedar and tobacco. The wine�s velvety tannins are well integrated with fine acidity to create a finish that will endure well after the last course has been cleared. �� RECOMMENDED FOOD PAIRINGS:� Steak Frites and/or Grilled Portabello Mushrooms
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